Ingredients:
• 3 medium sized Pomfrets
• 1/2 – 1 tsp – Turmeric powder
• 1 Lemon juice
• 1 bunch – fresh Coriander leaves
• 1.5 inch piece – Ginger
• 8 Cloves – Garlic
• 3 Green chillies
• 1 Onion
• 1.5 tsp – Cumin seeds
• 2 tbsp – oil for sauteing the coriander chutney
• 1.5 tsp – coriander powder
• 1 tsp – Red Chilli powder
• Sufficient oil for shallow frying the fish
• salt to taste
Method:
- Clean and wash the fish. Make a slit in the middle.
- pply salt and turmeric powder. Keep aside for 30-40 mins.
- Grind together coriander leaves, ginger, garlic, green chillies, onion and cumin seeds to a fine paste.
- Add lemon juice and mix well. Heat 2 tbsp oil in a kadai and saute the coriander paste on a low flame for 5 mins.
- Add coriander powder, red chilli powder and little salt. Saute for another 2-3 minutes. Cool the mixture.
- Stuff each pomfret with this mixture. Tie the pomfrets with a piece of thread to ensure that the stuffing does not come out.
- Shallow-fry each pomfret on a low flame till done.
- Serve hot with onion kachumbar.
Recipe courtesy of Anita Raheja